Artemis' Lamb Wrapped In Phyllo Recipe
Ingredients
| Marinade | ||
| Plain yogurt | 1/4 Cup (16 tbs) | |
| White wine | 2/3 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon | |
| Dried mint | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), peeled | |
| Parmesan cheese | 1 Teaspoon, grated | |
| Tomatoes | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, diced | |
| Green pepper | 2 Tablespoon, diced | |
| Stuffing | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 6 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 4 (8-ounce) lamb steaks cut from leg | ||
| Wrapping | ||
| 8 (12" x 17") sheets phyllo dough, halved crosswise | ||
| Olive oil | 4 Tablespoon | |
| Kasseri slice | 4 | |
| Unsalted butter | 2 Teaspoon | |
Directions
For the marinade: In a food processor or blender, combine the yogurt, wine, milk, lemon juice, rosemary, mint, salt, ground red pepper, garlic, Parmesan, tomatoes, onion, and green pepper and whirl until smooth.
Transfer to a large bowl.
For the stuffing: In a small bowl, stir together the Parmesan, parsley, garlic, salt, and pepper.
With a paring knife make shallow slits in the lamb.
Rub the stuffing mixture all over the lamb and into the slits Add the lamb to the bowl of marinade, cover, and refrigerate 2 hours.
Preheat the oven to 350°F.
Place 4 half-sheets of phyllo side by side on a work surface.
Brush each with olive oil, top each with a second sheet, brush with olive oil, and repeat until each stack has 4 sheets.
With a slotted spatula, lift the lamb from the marinade.
Place 1 lamb steak in the center of each stack.
Top each with 1/2 slice of cheese.
Top each slice of cheese with 1/2 teaspoon of the butter.
Fold the sides in over the top and roll the remaining edges in to seal.
Make several slits in the top to allow steam to escape.
Place the phyllo packets in a rectangular non-stick roasting pan.
Brush each with olive oil; bake 20 minutes.
Reduce the heat to 325°F and bake until golden brown and the lamb is cooked through, about 30 minutes longer.
Transfer to a large bowl.
For the stuffing: In a small bowl, stir together the Parmesan, parsley, garlic, salt, and pepper.
With a paring knife make shallow slits in the lamb.
Rub the stuffing mixture all over the lamb and into the slits Add the lamb to the bowl of marinade, cover, and refrigerate 2 hours.
Preheat the oven to 350°F.
Place 4 half-sheets of phyllo side by side on a work surface.
Brush each with olive oil, top each with a second sheet, brush with olive oil, and repeat until each stack has 4 sheets.
With a slotted spatula, lift the lamb from the marinade.
Place 1 lamb steak in the center of each stack.
Top each with 1/2 slice of cheese.
Top each slice of cheese with 1/2 teaspoon of the butter.
Fold the sides in over the top and roll the remaining edges in to seal.
Make several slits in the top to allow steam to escape.
Place the phyllo packets in a rectangular non-stick roasting pan.
Brush each with olive oil; bake 20 minutes.
Reduce the heat to 325°F and bake until golden brown and the lamb is cooked through, about 30 minutes longer.
Chef
